2. Mix the dry ingredients in a bowl then add in the wet ingredients. Mix well to combine.

3. Heat 1/2 tsp of coconut oil in a frying pan over a medium heat. Wait for the oil to heat up, then spoon 2 tbsp of the mixture for each pancake. Cook for about 1-2 minute, then flip over and cook for another 1 minute.

4. Top with more banana, chocolate chips or melted chocolate.

Squash and Coconut Soup with Toasted Hemp Seeds

Serves 4

1 white onion, finely chopped

1 tbsp of coconut oil

1 tbsp of grated ginger

½ red chili, finely chopped

2 crushed garlic cloves

1 medium squash, peeled and chopped

1 can of coconut milk

500ml of fresh chicken or vegetable stock

2 tbsp of Linwoods hemp seeds

2 tbsp of pumpkin seeds

Yoghurt to serve - optional

Heat the oil in a large lidded pot, allow it to melt then add the onion and a big pinch of salt, sautee for 7 minutes until golden. Add the garlic, ginger and chilli, stir for 30 seconds then add the squash and another pinch of salt, stir well then pour over the coconut milk and stock. Bring to the boil then reduce to a simmer, allow this to simmer for 40 minutes with the lid on.

While this is cooking toast the pumpkin and hemp seeds in a dry pan for a few minutes until golden, then leave to the side to cool.

Once the squash is cooked though, puree the soup until smooth. Pour into bowls and top with a swirl of yoghurt, if using, and scatter over the toasted seeds.